" My signature Dessert and trust me its a BIG HIT! Wanna try some? Just come over.

LEMON GRASS PUDDING

"Butter Garlic Mushrooms

Ingredients:
10 Button Mushrroms
4 tbsp chopped garlic
2 Green chilies chopped
1 tbsp green chili sauce
1 tbsp white vinegar
1 tsp black pepper powder
2 or 2.5 tbsp dark soya sauce
2 tbsp corn flour paste
Pinch of sugar
Pinch of salt
Finely chopped Spring onion for garnishing
Butter

Preparation:

1. Clean the button mushrooms properly and remove their stem.
2. Heat a pan and add butter to it. Toss the mushrooms on the pan for 5 min.
3. Remove the mushrooms and keep aside.
4. In the same pan add little more butter.
5. Add chopped garlic and chili. Toss it in butter for 3 min.
6. Then add black pepper powder, vinegar, green chili sauce and toss for couple of minutes. 
7. Add sugar.
8. Add soya sauce and corn flour paste. Sprinkle some water if needed.
9. Prepare a thick sauce. Add salt if required.
10. At the end, add butter tossed mushrooms and mix well.
11. Garnish with chopped scallions.

"Kasoori Murg Tikka

Ingredients:
500 gm boneless chicken(medium pieces)
2 tbsp Ginger-garlic paste
1/2 cup hung curd
1/2 cup cream
2 tbsp Kashmiri Red Chili powder
1 tbsp Garam Masala
1 tsp Cumin Powder
1 tbsp Roasted and powdered Kasoori Methi
Few drops of Orange red color (optional)
Chat masala
Salt
Oil for basting

Preparation:

1. Marinate the chicken pieces using salt, ginger-garlic paste, red chili powder and garam masala. Refrigerate it for 4 hours.
2. After that, add hung curd and cream to the chicken pieces, cumin powder, freshly roasted and powdered kasoori methi, sprinkle some chat masala and salt.
3. Add food color if you wish.
4. Keep this mixture aside for another hour.
5. Pre-heat the oven at 200-220 deg. celsius. Put the marinated chicken pieces on skewers and roast for around 15-17 min.
6. Alternately, you may use a charcoal tandoor or an oven to roast the chicken pieces.
7. Use oil for basting,
8. Once cooked, serve with salad and chutney.

Coconut Chutney

Ingredients:
2 cups grated coconut
3-4 tbsp gram dal(soft one)
1/2 inch ginger
1/2 onion (optional)
3-4 green chilies
Salt
Tempering:
3 tbsp coconut oil
2 tsp mustard seeds
2 tsp urad dal
3-4 red chilies
Few curry leaves



Preparation:

• Roast the grams properly.
• Add green chilies, ginger, onion and roasted gram in grinder and grind them into a coarse mixture.
• Add grated coconut and grate them into a paste by adding little water. Add little salt as well. Make a smooth chutney-like paste.
• For tempering, heat oil. Add the mustard seeds. When mustard starts crackling, add urad dal. Then add red chilies. Turn the burner off when the urad dal just starts turning brown. Add curry leaves and then add this tempering to the chutney. Mix well and serve with dosa, idli, medu wada etc

Sambar

Ingredients:


1 cup Toor dal (boiled)
1 tsp mustard seeds
1 tsp fenugreek seeds
Asafoetida
Few Curry leaves
1 cup sliced onion
1 cup chopped tomato
3 tbsp Kokum juice OR 2 tbsp Tamarind pulp
2 tbsp Sambar Masala Powder
1 tbsp Red Chili powder
2 tsp Turmeric powder
Water
Salt
Oil


Preparation:

• Churn the boiled dal to form a smooth paste.
• Heat oil in a wok.
• Add mustard seeds.
• When they start crackling, add asafoetida.
• Add the onion slices and sweat them.
• Add chopped tomato and curry leaves.
• Cook the tomatoes properly.
• Then add the red chili and sambar powder followed by turmeric powder.
• Add kokum juice or tamaring pulp to this and saute.
• Add salt as per taste.
• Add the smooth dal paste and water to obtain a required consistency. Do not add lot of water. Approx 1-2 cups water is enough for 1 cup dal.
• Boil this sambar and serve with crispy dosa.

Dosa- Indian Pancakes

Ingredients:
Idli Rava : Urad Daal : Split Green Moong Daal in ratio 3 : 3/4 : 1/4
Few fenugreek seeds
Salt
Water

Preparation:

• Soak the idli rava in water for 5-6 hrs. 
• Soak the mixture of Urad and Moong daal for 2-3 hrs.
• Grind them separately in a mixer until they for a smooth batter.
• Mix both the batters, salt and water to obtain a flowing consistency.
• Let the batter ferment and rise. This will take approx 12hrs depending on the climate of the place where you reside.
• Then, heat a pan. After its hot, put some batter and spread it across the pan in a round shape.
• Once the dosa is turned light brown and cooked properly, serve it with chutney or sambar.

Goan Fish Curry